Pumpkin breadsticks
PREP + COOK TIME 2 HOURS (+ STANDING) MAKES 6
900g butternut pumpkin, halved
lengthways, seeds removed
2 tsp (7g) dried yeast
1 tbsp honey
½ cup (125ml) lukewarm water
2 tbsp vegetable oil
11/3 cups (200g) wholemeal
plain flour
2 cups (300g) ‘00’ flour, bread
flour or plain flour
½ cup (75g) sunflower seed
kernels, plus 2 tbsp extra
2 tbsp sesame seeds
1 tbsp linseeds
1 tbsp sea salt flakes
1 egg, lightly beaten
¼ cup pepitas (pumpkin seed
kernels)
1 tbsp poppy seeds
1 Preheat oven to 180°C.
2 Place the pumpkin on an oven tray and cover with foil. Bake for 1¼ hours or until very tender. When cool enough to handle, scoop the flesh into a medium bowl and mash with a fork. You need 1½ cups mashed pumpkin.
3 Combine the yeast, honey and water in a small bowl, then cover with cling film. Stand in a warm place for 10 minutes or until frothy. Stir in the oil. 4 Combine the sifted flours, sunflower, sesame and linseed seeds, and salt in a large bowl. Add yeast mixture and mashed pumpkin, mixing to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. (If you have an electric mixer with a dough hook, mix on medium speed for 6 minutes or until smooth and elastic.)
5 Place dough in a large oiled bowl, covering with cling film. Stand in a warm place for 1 hour or until doubled in size.
6 Increase oven to 200°C. Punch down the dough with your fist. Knead on a floured surface for 1 minute or until smooth. Roll dough into six 4cm x 30cm lengths, then place on a large oiled oven tray. (Or if making rolls, divide dough into 12 even-sized balls and coat in seeds.)
7 Cover dough loosely with oiled cling film. Stand in a warm place for 40 minutes or until dough is almost doubled in size.
8 Brush dough with egg, sprinkle with pepitas, poppy seeds and extra sunflower seeds. Bake for 25 minutes or until golden and bread sounds hollow when tapped. Cool on a wire rack.